Those are very handsome looking containers! We use containers from a local can company that have worked great for over ten years now. Thanks for watching!!!

Good luck. Let me know how you like the Leva when you get it. Thanks for watching!!!

Glad you enjoyed it. Thanks for watching! Let me know any topics you'd like to see in future videos!

Hehe, no doubt!

So good, it's stupendous!

Thanks Ylo! Always good to see you!

The Holy Grail of all machines? Well, it certainly is close! Of course, the best machine for any person will depend on a variety of factors. But, when price is no object, I'd say one would be hard-pressed to name a better machine! Glad you enjoyed the video. We were tempted to edit and compress the video down but we covered so much detail that I thought we should keep it at length for people to geek out on. Thanks so much for watching!

@@onocoffee thanks for the awnser, yeah there are so many more factors but i also couldnt name a better than the leva, oc if money is no big deal. i mean la marzocco seems to be "the best" for professional baristas and it seems to be the most expensive, thats obviously not a guarantee for quality, but in this case it korrelates i think, and the leva x is by far the most expensive and special machine they offer. it seems to be their flagship and i would strongly believe, its right now maybe the best machine you can buy overall btw. is it possible to get it as a private person, didnt found any good or secure sides offering it? do i need some license or sth to get it?

A Profitec P800 and an Acaia scale will profile easily. Just no memory on the P800.

It's quite impressive. In addition to the Leva, there's a 2group La Marzocco Linea, 2group Nuova Simonlelli Aurelia2, a 2group prototype machine from a manufacturer I can't remember at the moment I'm writing this, as well as two more machines in the closet. And this was shot over a year ago as I'm writing this!

The Linea Mini is an excellent machine - and it's a very sizable jump to the Leva! Thanks for watching!!!

After working with freezing roasted coffee for over 15 years now, I can say that it's absolutely the best way to do and that the "freshness" is pretty much indefinite. Bear in mind that "staleness" and freezer burn in frozen foods are due to loss of moisture and exposure to air. Beef has a moisture content of 70% while roasted coffee has a moisture content of about 3%. Because of this difference, there is very little moisture in roasted coffee that can be affected by freezing. That's basically what Greg meant when he commented that naysayers just don't know chemistry.

Sometimes you just don't have a spoon at the ready or have the drive to go and get a fresh spoon!

Here in the USA, it's about $14,000. But I gotta say, it is pretty awesome!

Rest assured Greg's marriage and relationship with his wife is secure. His secret? This only looks like the kitchen. It's actually his espresso lab complete with more than enough 220v power. His wife has the real kitchen for cooking upstairs! #MarriageSecrets

We're a bit slow in our advanced ages, but we catch on. Eventually!